Sliced Steak With Roasted-corn Salsa

Total Time: 1 hr 4 mins Preparation Time: 20 mins Cook Time: 44 mins

Ingredients

• Servings: 4
• 3 cups fresh corn (about 3 ears)
• 4 scallions, and green parts thinly sliced separately
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 2 plum tomatoes, finely diced
• 1 -2 fresh jalapeno chile, , finely diced (, including seeds)
• 1 (2 lb) trimmed boneless sirloin steaks, about 1 1/2 inches thick
• 1/4 cup finely chopped fresh cilantro

Recipe

• 1 accompaniment: lime wedges.
• 2 prepare grill for cooking.
• 3 make corn salsa: heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8-10 minutes .
• 4 transfer to a bowl.
• 5 cook part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3-4 minutes .
• 6 remove from heat and stir in corn, tomatoes, and jalapeños.
• 7 grill steak: combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak.
• 8 grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°f, 18-20 minutes total for medium-rare.
• 9 transfer steak to a grooved cutting board and let stand 5-10 minutes before slicing.
• 10 while steak is standing, reheat corn mixture over moderate heat, stirring occasionally.
• 11 stir in cilantro and scallion greens.
• 12 spoon corn on top of sliced steak and pour over any accumulated juices.